Category Archives: MAIN DISH RECIPES

OVEN BARBEQUED FLANKEN-STYLE SHORT RIBS

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So, Mr. C. brought a package of flanken-style ribs (I thought he said “Frankenstein”) (my hearing just isn’t what it used to be) home after a provisioning trip to one of our local butcher shops. As he was rattling off all the meat products he had procured, including the ribs, I promptly forgot everything he said and went on with what I was doing. (I was probably deep into researching a recipe, and not paying Mr. C. the attention he should have been accorded. My bad!) Anyway, jump forward a couple of months, and he casually asks me when I plan to use the ribs? Well, of course I said, “how about tomorrow night”? OK then. Bring them on up from the freezer and let them thaw overnight so I can throw some rib rub on them before you place them in the smoker for a couple of hours and finish them off with a quick fling on the grill. I mean really, isn’t that how I like to fix ribs? Well, when he brought up the package, these ribs didn’t look like anything I had ever seen, much less cooked before. And they weren’t Frankenstein ribs, they were flanken-style ribs. So, how to cook these babies?

Basically, flanken-style ribs are pieces of meat thinly sliced across the rib section of beef bones. Each piece consists of 3-4 small pieces of bone, between sections of flavorful meat. They are marbled with fat and connective tissues and are super tender after being marinated for a short time or as in this recipe, baked after being sprinkled with a dry rub. And then finished off with BBQ sauce.

Another tidbit that you might already know, but I never stopped to consider. Short ribs are beef. The pork equivalent of beef short ribs are spareribs, and are not typically referred to as short ribs. (Why am I only learning this after 57 years of being chief cook and bottle washer in my own home!) Anyway, now I know! But back to this recipe.

For a nice change from a regular “English” cut short rib, give this ridiculously easy to prepare, tender, and delicious short rib recipe a try. Really yummy.

And if you live in the Stanwood/Camano Island area, Del Fox Custom Meats carry “Frankenstein” cut short ribs. Tell them Victor sent you.

Peace and love to all.

Rib Rub:

2 T. paprika

2 tsp. freshly ground black pepper

2 T. kosher salt

2 tsp. granulated garlic

1 tsp. cayenne

1 tsp. ancho chili powder (found in most upscale grocery stores in bulk)

2 tsp. dried oregano

2 tsp. dried thyme

Combine all ingredients together. Store in an airtight container.

Ribs:

4-8 bone-in flanken-style short ribs

dry rub

BBQ sauce (see recipe for my favorite BBQ sauce below)

Cover a sheet tray with aluminum foil and a generous amount of nonstick cooking spray. Place the ribs, evenly spaced, on the tray. Coat one side of each rib with a half teaspoon of the dry rub mixture. Flip, and coat the other side with a half teaspoon more of the Rib Rub. Place the ribs in a pre-heated 275-degree oven for 1 hour.

After one hour, remove the ribs from the oven and using tongs, flip them over. Place back in the oven for 1 hour, or until nicely browned.

After the second hour has passed, remove the ribs from the oven and turn the oven temperature up to 450-degrees. Generously coat each side of the ribs with barbecue sauce. Once the oven has reached 450-degrees, place the ribs back into the oven for 2-3 minutes, or until they are crisp on the outside. Serve immediately.   

BOURBON BBQ SAUCE

¼ c. unsalted butter

¼ c. minced onion

3 cloves garlic, minced

¼ c. brown sugar

2 tsp. whole grain mustard

1 c. ketchup

1/3 c. Worcestershire sauce

¼ c. fresh lemon juice

¼ tsp. hot sauce, or to taste

¼ tsp. cayenne

2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 30 to 60 minutes, stirring occasionally. Basically, cook the sauce until it reaches your desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a very low temperature or you will have BBQ sauce all over you and your kitchen!) Serve sauce warm or at room temperature.

  

QUICK AND EASY MARINATED FLANK STEAK

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In keeping with my new cooking philosophy, which BTW I fail to adhere to most of the time, I am never-the-less endeavoring to adopt the KISS (Keep It Simple Sister) principle. Which means, I’m trying to spend less time on my feet in the kitchen. So far, my brain still thinks I’m 37, while my legs and feet tell a different story. But every so often the whole team comes together, and I manage to produce a dish that takes little time to prepare but tastes like I’ve been slaving away in the kitchen for hours. And one of the best ways I know to accomplish this feat, is by serving grilled meat that has been marinated. Because while the meat is marinating, not only are the muscle fibers being tenderized, but flavor is also being added to the meat. And well, not to put too fine a point on it, for not much prep time, I still appear to have my cooking act together. And isn’t that a grand thing! But really, it’s the marinade and Mr. C. in front of the grill that does all the heavy work. While I take the credit. (See how that works!)

So, yesterday, while a nice old hunk of flank steak was in the last throes of defrosting, I went in search of a simple marinade recipe. And I found the perfect recipe on the delish.com site. 4 ingredients. (You can’t get much easier than that.) And the result was fantastic. The meat was tender. The flavor was wonderful.

I served the thinly sliced meat with Mediterranean Pearl (Israeli) Couscous Salad. (Recipe to be posted soon.) And the combination worked very well together.

So, once again, I pulled off dinner with a minimal amount of work. And for tonight’s dinner, I have leftover meat and salad. Win/win. Of course, I will mess with the meat and make it into a dish that hopefully takes little effort. (I’m actually thinking of steak burritos. We’ll see what I come up with.)

As far as last night’s dinner, I’m giving myself a B+. An A+ for the meat, but a C+ for the length of time it took me to make the salad. But I can live with a B+. My feet can too.

Peace and love to all.

⅓ c. extra-virgin olive oil

¼ c. reduced-sodium soy sauce

2 T. fresh lime or lemon juice

2 T. brown sugar

2 lb. flank steak, all fat and silver skin removed

kosher salt

freshly ground black pepper

In a large flat container, whisk the olive oil, soy sauce, lime juice, and brown sugar together. Add steak and toss until coated. Marinate for at least 2 hours in the refrigerator. (I marinated mine for 4 hours, and it was perfect.)

Remove steak from marinade. Season lightly with salt and pepper.

Preheat grill to medium-high. Place steak on grill and cook to your liking. For the perfect medium-rare flank steak, grill for 8-12 minutes (depending on thickness of meat), turning about 1 minute before the halfway point. A meat thermometer should read no higher than 130-degrees.

Remove from grill and rest the steak lightly covered with foil for 5 minutes before thinly slicing on the diagonal.

       

LEFTOVER PORK TENDERLOIN PAPRIKÁS (PAPRIKA) OVER CREAMY PECORINO ROMANO PULISZKA (POLENTA)  

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I love Hungarian food. And this is a quick and easy recipe for a really delicious Hungarian paprikás. The combination of sweet and smoked paprika lends an amazing flavor to this creamy, savory, meat studded sauce. And when served over polenta containing a sheep’s milk cheese, the result is a mouth full of heaven.

For this recipe, based on a recipe from katlynskitchen.com, I used leftover pork tenderloin medallions which worked really well. But if you don’t happen to have leftover pork, you can start with uncooked pork with the same result. (Instructions included below for starting with uncooked pork.)

But don’t skip making the polenta. If you don’t happen to have Pecorino Romano in your fridge, you can certainly use Parmigiano-Reggiano. But if you have never tasted Pecorino Romano, this is a great time to learn about this amazing cheese. We love it! And I always have a big old hunk of it (thank you Costco) in our fridge. It is perfect in all kinds of dishes, and it routinely displays the longevity of a Twinkie. (It doesn’t get blue fuzz around the edges even after a couple of months.) For those of you unfamiliar with this marvelous cheese, a bit of information from the Spruce Eats site:

“Pecorino Romano is an ancient Italian cheese made from 100% sheep’s milk. The milk comes from sheep bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. It is one of four Italian sheep’s milk cheeses that benefits from protected designation of origin (P.D.O.) status and continues to be made using only traditional methods in its areas of origin.

Pecorino Romano is a hard cheese with a smooth, thin, natural rind. It’s white to pale straw in color, and it’s distinguished by its crumbly texture and an intense salty flavor which increases with age. While Pecorino Romano and Parmigiano-Reggiano cheese have similar uses, they are different. Parmigiano-Reggiano is a hard cow’s milk cheese. It’s nuttier and sweeter than Pecorino Romano, which is decidedly saltier. Depending on the recipe, Pecorino Romano and Parmigiano-Reggiano can be interchangeable or combined, and they are both ideal grating cheeses.” 

So, I guess there’s nothing else to say about this recipe. So, I’ll close for today and go make some granola. Dinner is already prepared. Leftovers. (I’m really learning to love leftovers.) Just a simple green salad to complete the meal, and dinner will be on the table. No fuss, no muss. It’s my lucky day!

As always, be happy and stay healthy.

Peace and love to all.

1 T. extra virgin olive oil

½ sm. onion, chopped

6 oz. button or cremini mushrooms, thickly sliced

2 garlic cloves, finely minced

1 (14.5-oz.) can tomatoes, plus juice (preferably Italian tomatoes)

½ c. chicken stock  

½ lb. (plus or minus) leftover* pork tenderloin or pork roast, cut into ¾ inch cubes

1 T. sweet (regular) paprika (use Hungarian or Spanish paprika in a tin for best flavor)

½ tsp. smoked paprika 

¼ tsp. dried thyme

¼ tsp. dried caraway seeds, crushed

¼ tsp. kosher salt

freshly ground black pepper

2/3 c. sour cream

1 T. freshly chopped parsley

Heat the olive oil in a large, covered pan. (I use my Le Creuset Dutch oven.) Add the onion and mushrooms and cook until the mushrooms begin to brown. Add the garlic and cook for 1 minute.

Add the canned tomatoes, chicken stock, diced cooked pork, sweet and smoked paprika, thyme, caraway seed, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for about 90 minutes, or until the meat is fork tender. Stir periodically. If more liquid is required, add a bit more chicken broth. Taste and adjust seasoning. Just before serving, remove from heat and stir in the sour cream.

Great served over polenta or hot al dente noodles if you prefer. Just before serving, garnish with fresh parsley.

*If you don’t have leftover pork, simply chunk up some uncooked pork tenderloin or roast and brown the meat in a tablespoon of olive oil in a large, covered pan. Then add the onion and proceed as directed.

CREAMY PECORINO-ROMANO POLENTA (PULISZKA)

3 c. chicken broth

pinch sea salt

freshly ground black pepper

¾ c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

2-3 T. unsalted butter

½ c. freshly grated Pecorino Romano cheese (or your favorite hard sheep’s cheese)

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the ground corn is stirred in with no lumps remaining.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Pecorino Romano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required.

PAN SEARED AND SAUCED PORK MEDALLIONS

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Now one thing you should know. These days, I am leaning more and more towards recipes that are quick and easy, but still deliver a big bang for the buck! And pork tenderloin remains one of the best ways I know to accomplish this goal. Except for the bit of silver skin, that BTW must be removed prior to cooking, there is no waste. Plus, you can flavor it up any old way you choose. So, the other evening I chose to adapt a recipe I found on the diethood.com site for our dinner repast. And I can hardly wait to share the recipe with you.

This recipe is so blinkin’ easy I’m almost embarrassed to pass it along. Almost! But I simply must provide you with this recipe because even though I’ve been retired for almost 20 years, I still remember coming home from work wanting nothing more than a nice cocktail and a bit of time to rest my weary bones. But as with all of us, there was still dinner to fix. Now that I’m a bit older, there is still dinner to be prepared, and I still want my evening cocktail. But now that same cocktail is my incentive to cook dinner! I sip away while I prepare dinner. Some might consider my evening libation a bribe to cook dinner. I consider it simply a necessary ingredient for whatever I happen to be making! (And no, I don’t have a drink every evening. But it makes for a good story.)   

Anyway, this is an entrée that can be prepared very quickly, but still taste like it was prepared by the head chef of a truly fine restaurant. And the preparation is extremely easy. Serve the medallions with mashed potatoes, rice, or even buttered noodles and a salad or green veggie, and life’s good. And thank you Katerina for this wonderful recipe.

As always, have fun in your kitchen. Make good food. Laugh a lot. And be kind. Mr. C. and I just finished reading Man of Nazareth by Anthony Burgess. A beautifully written historical novel about the life of Jesus. And throughout the entire book, the theme of kindness was upper most. Kindness to others regardless of ethnicity, color, or any of the other aspects of an individual that result in distrust with no real reason. I wholeheartedly recommend this book to anyone who thinks they may have a bit yet to learn about kindness.

Peace and love to all.

scant ½ tsp. kosher salt

freshly ground black pepper

½ tsp. dried thyme

¼ tsp. paprika

¼ tsp. granulated garlic

¼ tsp. granulated onion

1 (1-1½ lb.) pork tenderloin, all excess fat and silver skin removed  

2 T. avocado or vegetable oil

3 T. unsalted butter, divided

½ c. water

½ tsp. chicken base (I use Better Than Bouillon Chicken base)

1 T. chopped fresh parsley, for garnish 

Combine the salt, pepper, thyme, paprika, granulated garlic, and granulated onion in a small mixing bowl.

Cut the tenderloin into 12 equally thick medallions (rounds). Place the medallions on a small baking sheet. Sprinkle half the seasoning evenly over each medallion. Press down on the medallions to secure the seasoning and to flatten them to an even thickness.

Add the oil to a large fry pan set over medium-high heat. Add the pork medallions (seasoned side down) to the skillet and cook for 3 minutes. While the first side cooks, add the remaining seasoning to the top side of each medallion. Please note: if you don’t have a large enough frying pan so the medallions aren’t crowded in the pan, cook the medallions in 2 batches.

Flip the pork medallions and add 1 tablespoon of the butter to the pan; cook for 2-3 more minutes, or until the internal temperature of the medallions register 135-degrees. (Cooking time will depend on the thickness of the medallions.) DO NOT OVERCOOK!

Remove the medallions from the skillet and set aside on a platter.

Slowly whisk in the water and chicken base while scraping up all the browned bits from the bottom of the pan. As the sauce cooks over medium heat, add the remaining 2 tablespoons of butter. Gently stir until the melted butter has slightly thickened the sauce.

Return medallions to the skillet. Gently spoon the sauce over the medallions as they heat. Remember: you don’t want to cook the medallions any longer. You are simply re-heating them a bit.  

Remove from heat, garnish with parsley, and serve the medallions immediately.

HAM HOCK AND NAVY BEAN SOUP WITH FENNEL 

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And yes, I make soup frequently. Because – I love soup. It’s easy to prepare, most of the time includes lots of veggie action, and it tastes good. And during the fall and winter months, soup is a comfort. For me it’s a reminder of how lucky I am to be warm and cozy in my own home. And to my mind, soup should be the poster child for comfort food. And you know how I feel about comfort food! Thus – I make soup all the time. Luckily Mr. C. loves soup as much as I do. Otherwise, he’d be on his own for dinner because I’d be serving soup anyway! Of course, you know that’s not true. But it makes for a good story. And it serves as an affirmation of how much I really do love a big old bowl of really good soup. And there in lies the heart of this harangue. I only like soup when it is delicious. And usually that means – homemade. (Or made in a fine restaurant.) And I know. I’m picky. But I’m sorry folks, a bowl of soup that comes from a can, just doesn’t make it for me.

First of all, canned soup is usually too salty. Then, for what you get, it’s expensive. If there is any meat, in a soup that calls itself chicken noodle soup for example, any of us would be hard pressed to find more than just a smidgen of chicken. So, what would we be paying for? I rest my case. (And yes, I know, convenience is worth something.)

Actually, I really shouldn’t be preaching to the choir in the defense of homemade soup. Because if you weren’t into homemade soup in the first place, you wouldn’t even be reading this diatribe!   

Anyway, all blather aside, I truly believe you would find this soup easy to prepare and ever so delicious. Absolutely perfect for a grey, Pacific Northwest dinner. (Or anywhere else for that matter!)

Peace and love to all.

1 T. extra virgin olive oil,

½ lg. onion, chopped

2 carrots, chopped

4 celery ribs plus leaves, thinly sliced

1 lg. fennel bulb, diced

4 lg. cloves garlic, finely minced

½ c. dry white wine

6 c. chicken broth (or 6 c. water and 2 T. chicken base)

1 (8-oz.) can tomato sauce

½ tsp. seasoned salt

freshly ground black pepper

2 tsp. fennel seeds

¼ tsp. dried thyme leaves

4-6 crushed red pepper flakes

1 bay leaf

1 smoked ham hock

1⅓ c. small navy beans, rinsed

2 c. thinly sliced baby spinach

Heat olive oil in a large, covered soup pan or Dutch oven. Add the onion, carrots, celery, and fennel bulb. Sauté only until onion starts to soften. Add the garlic and cook for 1 minute.

Add the wine and cook until any liquid has evaporated.

Add the chicken broth, tomato sauce, seasoned salt, pepper, fennel seeds, thyme, crushed red pepper flakes, bay leaf, ham hock, and navy beans. Bring to a boil, reduce heat, cover, and gently simmer until the beans are soft, about 2 hours. After about 90 minutes, remove the ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot.

When the beans are tender, add the spinach. Remove from heat. Taste and adjust seasoning. Discard bay leaf before serving.

Great accompanied by crusty baguette slices or Crostini. See recipe below.  

Please note: For this recipe, beans do not need to be pre-soaked.

CROSTINI

baguette or similar chewy long loaf of bread

extra-virgin olive oil

flaky or coarse sea salt

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up. 

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

CHICKEN ENCHILADA CASSEROLE  

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Oh, the siren call of a truly delicious casserole. And yes, I know that part of the definition of “siren call” includes “potentially harmful and dangerous”. And the kind of casseroles I am always drawn to, can be just that for me. Because I am always tempted to eat more casserole (like this one) than is healthy or required by my body to stave off starvation. And let’s face it. My aged body doesn’t need very much nourishment to keep it alive and healthy. But my mouth, has obviously decided to ignore the memo from my brain. Because my mouth keeps wanting more, more, more! So, my common sense is often driven to intercede in my brain’s defense. Which is quite a difficult thing for it to do, as some of you might attest. But, whenever possible, I allow my common sense to prevail. And it absolutely must take over when I am sitting at dinner with a big old pan of this kind of casserole beckoning me to have seconds a mere 6 feet from where I am dining. It isn’t fair, but then, what in life is?!

So, I guess what I am trying to relate, is that this is a very tasty casserole. And quite easy to prepare. And the kind of casserole that everyone in your family will enjoy. And I know that some people have an aversion to casseroles. What’s with that? It’s got to be a holdover from when they were children and forced to eat a dry tuna casserole. (Like the one my mother used to make.) To these people I say – GET OVER IT! Times change, recipes change, and when made correctly, casseroles can be fantastic. And this is a good one to prove that point!

So, even if you have a family member who is casserole resistant, make one anyway. This person will soon learn that a good casserole is a joy and a delight! I’ve got broad shoulders. Tell them, Patti made you do it.

Peace and love to all.

3 T. unsalted butter, divided

2 boneless, skinless chicken breasts, cut into small bite sized pieces

½ c. finely diced onion

2 T. unbleached all-purpose flour

2½ c. water

4-5 tsp. chicken base (I use Better Than Bouillon Chicken base)

12 regular size corn tortillas  

½ c. sour cream (Mexican sour cream is best)

¼ tsp. seasoned salt

freshly ground black pepper

1½ tsp. chili powder

1/8 tsp. cayenne

1 tsp. granulated garlic

⅓ c. diced roasted red peppers

4 oz. can diced green chilies (I use Hatch chilies)

2 c. grated sharp cheddar cheese

1 c. grated Monterey Jack or mozzarella cheese

Melt 2 tablespoons of the butter in a good-sized frying pan. Cook the chicken until still a bit of pink remains. Add the onion and cook for about 3 minutes. Using a slotted spoon, remove the chicken and onion to a small bowl.

Add the remaining 1 tablespoon butter to the pan. Add the flour and whisk together for about 3 minutes. Add the water and chicken base. (And of course, you can skip the water and chicken base and use chicken broth.) Bring to a boil, reduce heat, and let burble for a couple of minutes as the mixture thickens. Before adding the other ingredients, remove a half cup of the mixture and spread on the bottom of a lightly greased 9×13-inch casserole or Pyrex baking dish.

Then stir in the sour cream, seasoned salt, pepper, chili powder, cayenne, granulated garlic, roasted red peppers, green chilies, and chicken and onion mixture plus any residual juice.    

Next add 6 tortillas evenly distributed to the baking dish. Then spread the tortillas with half of the chicken mixture, and half of both kinds of grated cheese.

Repeat with the remaining 6 tortillas, remaining chicken mixture, and top with the remaining grated cheese.

Bake uncovered in a pre-heated 350-degree oven for 35-40 minutes or until bubbly.   

BAKED RACK OF LAMB WITH A SAVORY TOPPING 

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This is a simple variation on my Rack of Lamb with Kalamata-Rosemary Crust recipe. (My favorite rack of lamb recipe BTW.) But some days I don’t want to mess around in the kitchen as much as other days when I can hardly wait to start dinner. And I know, for those of you for whom cooking is the antithesis of a pleasurable way to spend your time, you must think I am bat (fill in the blank) crazy! But it’s true. There are days when I truly look forward to my time in the kitchen. But then there are the days I still want to serve up a delicious meal, but putting in the effort to do so, just doesn’t appeal at all! And the evening I served this recipe for rack of lamb just happened to be one of those times.

In truth, I had already prepared Mediterranean Quinoa Salad, which BTW is not only delicious but very easy to prepare.  But my flagging stamina that day had already been taxed. The last thing I wanted was to spend more than 20 minutes more in food prep. Being the rather resourceful person that I am, I brought out my standard recipe, the one mentioned above, and paired it down to the recipe you find below. And to my great delight, the meat was juicy and very well-seasoned. Which along with the salad made for a mighty fine meal.

So, if you too have those days when you would rather do almost anything besides cook, this is the perfect recipe for you. Quick, easy, and delicious.

And lest you think that I am losing my love of all things culinary, fear not. I still love my kitchen and producing different dishes at a prodigious rate. I’m just getting older, and what used to take me an hour, can now take me two or even three hours. But I’m still in the game. Fearless, searching for new and different recipes with which to thrill and delight you, and always up for a challenge. It’s just that now I am no longer the hare, I’m the tortoise!  

Peace and love to all.  

1 garlic clove, finely minced

1 tsp. Dijon mustard  

½ tsp. finely chopped fresh rosemary leaves

2 tsp. finely chopped shallot

¼ tsp. kosher salt

freshly ground black pepper

2 tsp. extra virgin olive oil

4 pitted kalamata olive, minced 

1 (8-rib) frenched rack of lamb, silver skin removed

lemon wedges, for serving

Mix the garlic, Dijon mustard, rosemary, shallot, salt, pepper, olive oil, and kalamata olives together. 

Place the rack of lamb, meaty side up on a small, rimmed aluminum foil covered baking sheet. Coat the top of the meat with the garlic mixture and let sit at room temperature for 1 hour.

Roast the lamb in a pre-heated 450-degree oven for 20 minutes for medium-rare, or until a thermometer inserted in the center reads 120 to 125-degrees. 

Remove from oven, tent with foil, and let rest at least 10 minutes before carving into chops.

Serve with lemon wedges.

 

GROUND TURKEY AND MEXICAN CHORIZO FILLED GREEN PEPPERS, BURRITOS, AND TACOS  

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Stuffed Green Peppers

As promised, here is another recipe featuring Mexican chorizo. This recipe comes straight from our dear friend Jim. Who, BTW, is an amazing cook. And for anyone who has had the pleasure of dining at Jim and Margo’s home, you know of what I speak. You too are blessed. But enough pontificating. I don’t want Jim to get a swollen head. I just want you to know that I am not responsible for this marvelous recipe. I wish I were, but my mother always told me that honesty is the best policy. (Apparently, a lot of politicians never got that same directive from their mothers, but that’s a story for another time!)

Anyway, this versatile filling recipe is absolutely delicious and super easy to prepare. At first glance it looks like the recipe makes a big batch of filling. And guess what? It does! All’s the better as far as I’m concerned. Because this filling freezes beautifully. Besides, what kind of recipe calls for half a pound of ground meat? Ground meat doesn’t come in half pound packages. At least not in the grocery stores I frequent!

Anyway, just make this fabulous filling. Make stuffed peppers, or use it for terrific burritos or tacos, or any other dish that would profit from a spicy, meaty infusion of southwestern flavor. And lest I forget, this is a fairly healthy filling. Lots of veggie action happening and no starchy ingredients.  

So, again, thank you Jim for this terrific recipe. I made Stuffed Green Peppers last night for dinner, and this morning I made Breakfast Burritos. Absolute culinary bliss my friends.

As always, keep smiling. We aren’t out of the woods yet with covid. But we are moving towards the edge of the woods where the trees are further apart, the sun is breaking through, and that just might be a meadow further down the path.

Peace and love to all.

Ground Turkey and Mexican Chorizo Filling:

2 tsp. extra virgin olive oil

1 lb. ground turkey (part white and dark meat, if possible)

1 lb. bulk Mexican chorizo

1 onion, diced

3-4 celery ribs, diced

1 green pepper, diced

1 red pepper, diced

5-6 garlic cloves, minced

1 (28-oz,) can diced tomatoes (Italian are best)

3-4 T. chili powder

3-4 T. taco seasoning

freshly ground black pepper

¾-1 c. chopped fresh cilantro or 2-3 T. dried cilantro*

Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and chorizo. Fry the meat until cooked through and browned.

Add the onion, celery, green pepper, and red pepper. Cook until the veggies are softened, about 8 minutes. Stir in the garlic and cook for 1 minute.

Add the diced tomatoes, chili powder, taco seasoning, and black pepper. Cook, uncovered, for about 30 minutes to blend flavors and reduce the liquid. Remove from heat and add the cilantro. Taste and adjust seasoning.

*Dried cilantro doesn’t taste like fresh cilantro. Fresh cilantro has a strong lemony and slightly peppery flavor, which some people (like me) find to taste kind of soapy. In other words, fresh cilantro is not my favorite ingredient. I much prefer dried cilantro which has a weak cilantro flavor and is perfect in soups, stews, or any recipe that requires a bit of cooking time to blend flavors.

STUFFED GREEN PEPPERS

4 green peppers (or however many you need)

Ground Turkey and Mexican Chorizo filling

grated cheese (I use sharp cheddar or mozzarella)

Slice the green peppers in half, top to bottom. Carefully cut out the stem, then remove the membranes and seeds.   

Lightly grease a baking pan. Place the half peppers, cut side up in the pan and fill with the meat mixture. You will have extra filling. I suggest freezing it for tacos or burritos. (See recipes below.)   

Bake the peppers in a pre-heated 375-degree oven for 75-90 minutes or until the pepper are soft and starting to brown. (If the filling gets too brown during the baking process, cover with aluminum foil.) About 5 minutes before removing the peppers from the oven, liberally cover the tops with grated cheese.

Remove from oven and serve immediately.

BURRITOS*

tortillas (whole wheat or regular)

Ground Turkey and Mexican Chorizo filling

grated cheese

refried or whole pinto beans, opt.

shredded lettuce

finely diced tomato

sour cream

diced avocado

Stuff lightly warmed tortillas with filling, grated cheese, and a tiny bit of refried beans. Wrap and heat on high for 1 minute in your microwave. Serve lettuce, diced tomato, sour cream, and diced avocado on the side.

Note: I warm the tortillas just before wrapping because warming them makes them more pliable.

BREAKFAST BURRITOS*

tortillas (whole wheat or regular)

Ground Turkey and Mexican Chorizo filling

scrambled eggs

grated sharp cheddar cheese

chopped green onions

Stuff lightly warmed tortillas with filling, scrambled eggs, grated cheese, and chopped green onion. Wrap and heat on high for 1 minute in your microwave. Serve sprinkled with a bit more grated cheese and sour cream on the side.

Note: I warm the tortillas just before wrapping because warming them makes them more pliable.

TACOS*

taco shells

Ground Turkey and Mexican Chorizo filling

refried or whole pinto beans, opt.

grated cheese

shredded lettuce

finely diced tomato

diced avocado

sour cream

Place hot filling in shells. Serve with a variety of additives including refried beans, grated cheese, shredded lettuce, diced tomatoes, diced avocados, and sour cream.

*In my opinion, there is no need for salsa with these dishes. The salsa would just get in the way of the lovely flavor of the Ground Turkey and Mexican Chorizo filling.

    

MEXICAN CHORIZO SOUP WITH VEGETABLES AND BLACK BEANS

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I don’t know if all grocery stores carry bulk chorizo sausage, but our local IGA does, house made, and really tasty. But I must confess. I am brand new at using chorizo as an ingredient. And for the life of me, after making this soup, I have no idea what I was waiting for. An engraved invitation from the chorizo growers of America? Or divine inspiration from heaven? Whatever!! But I’m darn sure you will be seeing more recipes in the near future containing chorizo. And it all started with Mr. C.  

Since the beginning of the covid scare, Mr. C. has been doing 99% of our provisioning. And some time ago, apparently, he came home with a package of bulk chorizo sausage. Since he is also the member of our family who does most of the retrieving from our freezer, I never even knew this package of chorizo existed. (Well, maybe he mentioned it to me. But I have as much of a selected hearing problem as the next person.) So, when he recently asked me when I planned to use the chorizo, I gave him one of my “deer in the headlights” look. He immediately understood that I had no idea what in the heck he was talking about. So, after a bit of discussion, it was decided that I would figure out a way to use this ingredient in the near future. So, based on a chorizo and white bean soup recipe I found on the Curtis Stone site, please allow me to introduce you to a really great use for chorizo.

This soup is easy to prepare and absolutely delicious. With lots of vegetable action happening. And isn’t that great. Veggies are so darn good for us. Which reminds me.

The other day as I was chopping up carrot, onion, and celery (mirepoix), I thought about how often I use this vegetative trio. In truth, at least twice a week. Especially during fall and winter. And I end up chopping fresh garlic at least 4 times a week. At least! But that’s just fine with me. Because these ingredients make such a great flavor base for so many tasty dishes. So, hats off to onions, carrots, celery, and garlic.

Well, that’s it for today. I believe I have always told you that I am one lucky lady. And today is another proof positive. The guys from Seabreeze are rehearsing in our living room. Live jazz. Right here. In my very own living room. Life just doesn’t get much finer than listening to great music performed in your own home.

Peace and love to all.

2 T. extra virgin olive oil, plus more for drizzling

1 lb. Mexican* chorizo sausage 

1 onion, finely chopped

2 carrots, cut in half, then into thin slices   

2 celery ribs, cut into ¼-inch-thick slices

2 sm. or 1 lg. fennel bulb, trimmed and cut into small pieces  

4 garlic cloves, finely minced

2 tsp. finely chopped fresh thyme

1 tsp. finely chopped fresh rosemary

1 tsp. smoked paprika

½ tsp. ground cumin

¾ c. dry white wine

6 c. chicken broth

freshly ground black pepper

1 (15 to 19-oz.) can black beans, drained and rinsed (I use Cento brand black beans)

Heat a large, heavy, covered soup pot over medium heat. Add the olive oil, then add the chorizo and cook, stirring occasionally until the meat is nicely browned. Using a slotted spoon, remove the chorizo to a small bowl. Set aside.

Add the onion, carrots, celery, and fennel; cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften. Add the garlic, thyme, rosemary, smoked paprika, and cumin and cook for 1 minute.

Add the wine and cook until the liquid has evaporated. Add the broth and pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, for about 20 minutes, or until the vegetables are tender.

Stir in the beans and cooked chorizo. Taste and adjust seasoning. Simmer gently for about 10 minutes to blend flavors.

Ladle the soup into soup bowls. Drizzle with extra-virgin olive oil.

Great served with crostini. (See recipe below.)

CROSTINI

crusty French or Italian bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper.  

Slice the baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet. Bake them on the middle rack for 6 to 9 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

*The difference between Mexican and Spanish chorizo

Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork (and needs to be cooked), while the Spanish version is usually smoked. (Can be eaten like any other salami or sausage.)

According to The Spruce Eats “Spanish chorizo is a cured, or hard, sausage made from coarsely chopped pork. The red color of Spanish chorizo is due to the heavy amounts of paprika in the spice mix. Depending on the type of paprika used, Spanish chorizo can be either spicy or sweet. The paprika used in Spanish chorizo is almost always smoked, which gives the sausage a deep, smoky flavor. Other ingredients are herbs, garlic, and white wine, and the links can range from short to very long.

Because the sausage has been cured, meaning it has been aged for several weeks, it can be eaten without cooking and is often served sliced as part of a meat tray or tapas assortment. Spanish chorizo is also used to add flavor to cooked dishes like stews or paella, and even for special occasions. In general, fattier Spanish chorizos are used for cooking, whereas leaner chorizos are sliced and eaten without cooking. For both, the casings are edible.

Mexican chorizo is quite different from Spanish chorizo. The meat is usually ground, rather than chopped, and the sausage is fresh rather than cured. The red color of Mexican chorizo usually comes from spicy red pepper rather than the smoked paprika you find in Spanish chorizo. Pork fat is often added to the meat mixture, along with other spices and vinegar. The links are short, and air dried for one day to a week.

Mexican chorizo is sold raw and must be cooked prior to eating. It can be cooked either in its casings or removed from the casing and cooked like ground meat. Mexican chorizo is a popular grill item but is also used in place of ground beef in tacos, burritos, chili, burgers, soups, and even egg dishes.”

Mr. C. at piano
Grant on drums, Walt on bass, and Jerry on flugelhorn
And last but not least, the amazing Mr. Dave K. on trombone

ITALIAN SAUSAGE AND PENNE RIGATE SOUP WITH CROSTINI   

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Soup
Crostini made with Tangy Overnight Sourdough bread – recipe to follow within the next couple of days

OK, at first glance it looks like a lot of ingredients in this recipe. And your first glance would be correct. But other than frying the Italian sausage, chopping the mirepoix (onion, carrot, celery), garlic, spinach, fresh parsley, and basil, the rest of the preparation is quick and easy. Just a matter of adding a bit of this and a bit of that to the pot. Then the soup burbles for a while, and soups on!

And what you get for this effort, is a truly rich and delicious soup. And a meal unto itself. Nothing else required. Of course, if you want to take the meal to an even higher level, while the soup simmers away, you can build crostini to serve with the soup. (See recipe for crostini below)

And now, my friends, you have a meal fit for a king or queen. (Or even company!)

So, frankly, there is nothing left to say. I want this soup to speak for itself!

Peace and love to all.

1 T. extra virgin olive oil

1 lb. bulk Italian sausage 

1 c. chopped onion 

1 med. carrot, chopped 

2 ribs celery, sliced

3-4 cloves garlic, finely minced

¼ c. dry red wine

4 c. chicken broth

1 (28-oz) can tomatoes (preferably Italian)

2 T. tomato paste

2-3 Parmigiano-Reggiano rinds*, opt.

1 bay leaf

2 tsp. paprika

2 tsp. Italian seasoning

1 tsp. fennel seed, coarsely cracked

pinch crushed red pepper flakes

½ tsp. seasoned salt

freshly ground black pepper

½-1 c. penne or penne rigate** pasta (or pasta of choice)   

2 c. chopped fresh spinach, chard, or kale

2 T. chopped fresh parsley

⅓ c. chopped fresh basil (or 1 T. pesto)

freshly grated Parmigiano-Reggiano or Pecorino-Romano (or combination)

freshly baked crostini or baguette slices (see recipe for crostini below)

Heat olive oil in a large, covered soup pot over medium heat. Add the sausage and break into chunks as it browns. When brown, remove from pan and set aside***.

Add onion, carrot, and celery to the pot. Sauté until onion starting to soften, about 6 minutes. Add garlic and sauté 1 minute longer. Add the red wine and cook until liquid is all but evaporated.

Add the broth, canned tomatoes (plus juice), tomato paste, Parmigiano-Reggiano rinds*, bay leaf, paprika, Italian seasoning, fennel seed, crushed red pepper flakes, seasoned salt, and black pepper.

Bring to a boil, cover, reduce heat to medium-low, and let simmer for about 30 minutes.

Add penne rigate. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as pasta will tend to stick). Cook until pasta is nearly al dente. About 8 minutes. Stir in cooked Italian sausage and cook for 2 minutes. Taste and adjust seasoning. Remove from heat. Stir in spinach, fresh parsley, and basil.

Serve hot. Pass grated Parmigiano-Reggiano or Pecorino-Romano. Great with crostini or fresh, chewy sourdough bread.

*Parmesan rinds

I used to feel cheated by having to pay for the thick rind on Parmigiano-Reggiano. Heaven knows, the stuff was expensive enough without having to discard the rind. But I love the flavor of Parmigiano-Reggiano, so, I would pay the price. But a few years ago, I read that Parmigiano-Reggiano rinds are packed with flavor and can enrich the taste of tomato-based sauces, ragù, and soups. So, I have been using them ever since. (When I remember to use them, that is!)

**Penne and penne rigate

The shape of penne comes from the Italian word for “quill.” There are generally two variations of penne: smooth (lisce) and ridged (rigate). Thanks to its ridges, the rigate version is a bit sturdier and tends to soak up more sauce than smooth penne.

But either are perfect in this soup. As are elbow macaroni or any other small pasta.

***Setting cooked sausage aside

I have found that when I cook sausage for soups like this one and leave the meat in the pot while is simmers to blend all the other wonderful flavors, the meat loses it’s unique flavor in the process. And I want that burst of sausage flavor when I enjoy my soup. So, I remove the meat just after it’s been cooked and add it at the end. You, of course, can leave the meat in the entire cooking time if you prefer. It’s a personal choice.

CROSTINI

crusty French or Italian bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.  

Slice the baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.